Mix dry ingredients well
2 cups flour
6 Tbsp sugar
1/2 tsp salt
1 tsp baking soda
Add wet ingredients
2 Tbsp vinegar
1 cup 10% cream or other combo of liquid that includes protein and fat
(ex. 1/2 cup water, 1/2 cup oil, 1 egg)
Form golf size balls with wet hands, dip in flout and place on Crisco greased cookie sheet.
Bake at 450 degrees 14-15 minutes.
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Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Montreal Bagels Recipe
1 1/2 cups warm water
6 tablespoons sugar
3 tablespoons oil
1 package dry yeast
1 tablespoon beaten egg
4 1/2 to 5 cups unbleached white bread flour
1 teaspoon salt
1/2 cup poppy seeds or sesame seeds
6 quarts water
It is the oil and the bit of egg that gives Montreal bagels their unique taste as much as it the wood oven that they are baked in.
Lots of recipes call for malt in the dough and honey in the water bath, but neither are necessary. Some recipes call for no salt, but I find a bit of salt is needed in any bread. However, the salt here is very low
In a large bowl stir together warm water, sugar, oil, yeast and egg until yeast dissolves. Stir in salt and 1 cup flour. Fold in enough flour to make a soft dough, about 3 cups.
Knead dough. Cover and let sit 10 minutes.
Divide dough into 12 pieces. Roll into 10-inch ropes. Curve each rope around hand, pressing together ends to make a bagel shape. If necessary, apply drops of water to help ends stay together. Let bagels rise for 30 minutes.
Fill a large kettle with 6 quarts water. Bring to a boil. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. (The wet bagels then to stick, they use wet wood in real Montreal bagel bakeries)
Boil bagels in water for 1 1/2 minutes, turning once. Drain on dish towels and place on parchment lined baking sheets.
Generously sprinkle both sides of bagels with seeds.
Place bagels in oven and bake until golden, about 20 minutes, turning once.
6 tablespoons sugar
3 tablespoons oil
1 package dry yeast
1 tablespoon beaten egg
4 1/2 to 5 cups unbleached white bread flour
1 teaspoon salt
1/2 cup poppy seeds or sesame seeds
6 quarts water
It is the oil and the bit of egg that gives Montreal bagels their unique taste as much as it the wood oven that they are baked in.
Lots of recipes call for malt in the dough and honey in the water bath, but neither are necessary. Some recipes call for no salt, but I find a bit of salt is needed in any bread. However, the salt here is very low
In a large bowl stir together warm water, sugar, oil, yeast and egg until yeast dissolves. Stir in salt and 1 cup flour. Fold in enough flour to make a soft dough, about 3 cups.
Knead dough. Cover and let sit 10 minutes.
Divide dough into 12 pieces. Roll into 10-inch ropes. Curve each rope around hand, pressing together ends to make a bagel shape. If necessary, apply drops of water to help ends stay together. Let bagels rise for 30 minutes.
Fill a large kettle with 6 quarts water. Bring to a boil. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. (The wet bagels then to stick, they use wet wood in real Montreal bagel bakeries)
Boil bagels in water for 1 1/2 minutes, turning once. Drain on dish towels and place on parchment lined baking sheets.
Generously sprinkle both sides of bagels with seeds.
Place bagels in oven and bake until golden, about 20 minutes, turning once.